The folded paper design I posted earlier, I use only for temporary storage or for mailing seeds. If you are having trouble folding it, it is usually because you do not turn it over as directed in picture #3. For long time storage I use the plastic air tight containers used for diabetic test strip storage. They are a little smaller than the old 35MM film shipping cases. Dr. Norman Deno in his many years of seed experimenting found very little difference in life expectancy between seed at a constant room temperature and that at refrigerator temperature for most seed. Al

Greenhouser, That is what I do. I use the deeper plastic storage tubs, I think they are 18 or 20 gallons with the clear lids. For me it works much better than using two different containers. If I don't have time once the plants are rooted to repot, I just leave the lids open until I am ready to repot everything up.

I used a variety of containers last year but found they were too shallow, plus a lot of lids blew off or cracked meaning it was hard to keep the trays moist once the heat and sun turned on in the spring. SO this year I am trying baggies. I found 8 large-size freezer bags for $1 at Dollarama. I've filled them about 1/3 full of soil as per the instructions at wintersown.org, then sprinkled with seed and covered lightly if necessary. I have also used the write-on portion on the outside of the bag to write the name of whatever's sown inside - handy! My only question would be, come spring, what would happen if any of the baby plants had their leaves touching the plastic, because I would think that would cause problems. Also, a drawback I can see already is that bags of soil, especially topped with delicate fragile seedlings, are not as easy to move around as pots. But I guess they take up much less space! Anyway, I'd love to hear from other Canadians who have experience with this! Here is a link that might be useful: My modest winter sowing 2009

Lemon Steamed Pudding With Berry Compote Pudding Softened butter for ramekins ¾ cup granulated sugar plus additional for ramekins 1 cup buttermilk ¼ cup lemon juice 3 eggs, separated ¼ cup plus 1 tablespoon all-purpose flour ¼ teaspoon salt Zest of 2 lemons, finely chopped Berry Compote* 2 cups blueberries 2 cups raspberries 1/4 cup sugar *I used a berry sauce, instead of the compote. Pudding Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks. Mix the flour, remaining sugar, salt, and lemon zest in another bowl. Whip the egg whites in a third bowl until soft peaks form. Whisk the dry ingredients with the buttermilk mixture, and fold in the egg whites gently, a third at a time. Ladle the batter into the prepared ramekins, filling them almost to the top. Place the puddings in a roasting pan, and pour warm water around them until it comes halfway up the sides of the ramekins. Cover with foil, and bake for 18 minutes or until puddings begin to rise slightly. Remove the foil, rotate the pan front-to-back, and bake for another 20 to 25 minutes, until pudding is golden and springs back when touched. Compote While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until berries just start to burst. Remove from heat and fold in raspberries. Serve puddings at room temperature, or reheat in a warm-water bath before inverting onto plates and surrounding with compote. Courtesy: Craft _________________________________ Meringue Daisies with Lemon Curd For the meringue base I drew circles (about 2 inches in diameter) onto parchment paper. I turned the paper over and anchored it onto a cookie sheet with a tiny dot of meringue on each corner. Using a medium star pastry tip -#21 is good- quickly piped the discs onto parchment, then piped the daisy petals on the base. Pipe the petals close together onto the base itself, to build a "wall" for the lemon filling. Bake for 2 hours. Make sure the meringues do not take on color - they should remain white. Lemon Curd 4 large egg yolks ½ cup + 2 tablespoons granulated sugar 3 fluid ounces lemon juice 4 tablespoons (2 ounces) unsalted butter, softened Pinch of salt 2 teaspoons grated lemon zest In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. Dont allow the mixture to boil or it will curdle. When the curd has thickened, pour at once into a strainer. Cool, and store in airtight container. Meringue 4 large egg whites, room temperature ¼ teaspoon cream of tartar 1 cup superfine sugar ½ cup confectioners sugar ½ teaspoon vanilla extract Preheat oven to 200°F. Beat egg whites with cream of tartar until mixture gets frothy. Gradually start adding the sugar. Beat for a couple of minutes after each addition. Once it forms soft peaks, add the confectioners sugar and vanilla and beat another 2-3 minutes, until stiff peaks form. Immediately put meringue in a large pastry bag, and pipe the discs. Bake 2 hours in a preheated 200°F oven. Turn off the oven and leave meringues to dry out 1 hour longer. Store in an airtight container in a cool, dry place for about 6 months. Courtesy: Sol Sol